Grilled Lemon-Basil Pork Chops with Orzo
The next time you fire up your grill, try this flavorful recipe that provides 30 grams of protein.
- 4 bone-in ribeye (rib) pork chops, about 3/4-inch thick
- 3 small lemons
- 2 tablespoons olive oil
- 5 cloves garlic, minced
- 1½ tablespoons fresh basil, chopped
- 8 ounces orzo
- Salt & pepper, to taste
Zest and juice lemons. In a small bowl, combine lemon zest, lemon juice, olive oil, garlic, and basil. Set aside 3 tablespoons of mixture. Transfer remaining mixture to large resealable bag and add pork. Set aside for 30 minutes, turning occasionally.
Meanwhile, prepare orzo according to package directions. Drain and return orzo to pot. Stir in reserved lemon-basil mixture and salt and pepper to taste. Set aside to cool to room temperature.
Prepare a grill to medium-high heat and lightly oil grate. Remove pork from marinade and discard remaining marinade. Season pork with salt and pepper and grill until internal temperature reaches 145 degrees, about 4 minutes per side. Remove chops from grill and let rest 3 minutes.
Serve chops with orzo.